KIDNEY HASH.
Soak the kidneys one hour in ice water. Boil for several hours, changing the water several times.
Leave them all night in the water they were boiled in.
Next morning chop them up, put in a stewpan with a little water, a dessertspoonful of butter, pepper and salt.
Let them stew till boiling hot, then add a teacupful of milk or cream.
Source: Cooking (1889, August 9). The Gippsland Farmers' Journal and Traralgon, Heyfield and Rosedale News (Vic. : 1887 - 1893), p. 3 (SUPPLEMENT TO THE GIPPSLAND FARMERS' JOURNAL).
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